prikaz prve stranice dokumenta Ponašanje potrošača u konzumaciji kulena
  Download
PDF 978.49 KB
undergraduate thesis
Ponašanje potrošača u konzumaciji kulena
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2018. urn:nbn:hr:151:291410
Spajić, Josipa
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Bioeconomics and Rural Development

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

Cite this document

Spajić, J. (2018). Ponašanje potrošača u konzumaciji kulena (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:291410

Spajić, Josipa. "Ponašanje potrošača u konzumaciji kulena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:151:291410

Spajić, Josipa. "Ponašanje potrošača u konzumaciji kulena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:151:291410

Spajić, J. (2018). 'Ponašanje potrošača u konzumaciji kulena', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:291410

Spajić J. Ponašanje potrošača u konzumaciji kulena [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2018 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:151:291410

J. Spajić, "Ponašanje potrošača u konzumaciji kulena", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:151:291410

Metadata
TitlePonašanje potrošača u konzumaciji kulena
Title (english)Consumer behavior in kulen consumption
AuthorJosipa Spajić
MentorTihana Sudarić (mentor)
Committee memberRužica Lončarić (predsjednik povjerenstva)
Committee memberLjubica Ranogajec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Bioeconomics and Rural Development)
Osijek
Defense date and country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Economics
Abstract
Republika Hrvatska poznata je po mnogim autohtonim proizvodima poput paškog sira i dalmatinskog pršuta među koje se ubrajaju slavonski i baranjski kulen. U Narodnim novinama objavljen je Pravilnik o mesnim proizvodima u kojemu se nalaze sve potrebne informacije o proizvodnji kulena i gotovome proizvodu. Kulen je trajna kobasica koja se proizvodi kroz proces koji traje oko 5 mjeseci, tj. proizvodi se tehnološkim postupcima fermentacije, dimljenja, sušenja i dugotrajnog zrenja. Tovljenici od čijeg se mesa proizvodi Slavonski kulen moraju biti uzgojeni u Slavoniji i moraju biti stariji od 16 do 18 mjeseci te teški oko 150 kg. U završnom radu prikazani su rezultati istraživanja provedenog u četiri strane zemlje. Istraživanje je provedeno u svrhu upoznavanja potencijalnog tržišta za izvoz kulena i preferencija potrošača s navedenih tržišta. Kroz rezultate ankete upoznajemo neke od navika potrošača kao npr. koliko često konzumiraju kulen, gdje ga kupuju, što im je najvažnije pri odabiru kulena, što bi se desilo da se smanji cijena kulena, a što da dođe do povećanja osobnog dohotka itd. Temeljni cilj ovog rada je upoznati želje, potrebe i mogućnosti potrošača domaćeg, a i stranog tržišta zbog mogućeg izvoza na isto.
Abstract (english)
Republic of Croatia is famous about many autochthonous products like the Pag cheese or the Dalmatian prosciutto among which are counted the Slavonian and the Baranya Kulen. Regulations about meat products are published in the Narodne novine newspapers and they contain all the necessary informations about processing of the kulen and the final product. Kulen is a durable sausage which is produced through the process that lasts around five months, that is, it is being produced by tecnological processes of fermentation, smoking, drying and long-term ripening. Pigs, from which meat is produced Slavonian Kulen, need to be cultivated in Slavonia, between 16 and 18 months old and their waight must be arount 150 kg. In this thesis are shown results of the research conducted in four countries. The research is conducted for the purpose of getting to know the export market and the consumer preferences from those markets.. Through the results of the poll we get to know some of the habits of the consumers like: how often do they consume kulen, where do they buy it, what matters most to them while buying kulen, what would happen if the price of kulen decreases and what if the personal income increases etc. Main purpose of this paper is to get to know whises, needs and possibilities of the domestic market and also of the posible foreign export market due to possibility of exporting to them.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:291410
Study programmeTitle: Agrobusiness
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agrarnog poduzetništva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agrarnog poduzetništva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteZavršni rad
Created on2018-11-23 08:30:02